Soft Baked White Chocolate Chip Pumpkin Cookies
Brrr…not sure where you all live but her in my little nook of New England, it is super, duper cold. I do not like turning my heat on until Halloween night, but when I woke up to the house at 56, I knew I needed it. Heating bills are just so stressful so I figured I’d bake some Soft Baked White Chocolate Chip Pumpkin Cookies to help warm up my home.
That literally helped a whole two degrees…why is it that a hot oven in the summer can make a home feel like 100+ degrees but a cold home in the fall never seems to get as warm when I bake? It sure is annoying but I broke my Halloween heat on rule, and caved so that I could actually function. Now, just an hour later after turning on my boiler, and my home is reaching a very toasty 68 degrees, and I have a fresh batch of Soft Baked White Chocolate Chip Pumpkin Cookies to enjoy with some coffee.
This past week I made sure to stock my pantry full with things like pumpkin puree, canned milks, fresh baking flours and sugars. I get so excited when my cabinet is neatly organized with fall and winter baking supplies. I don’t bake as much in the summer so I like to replace my ingredients with fresh ones.
I decided to make some Soft Baked White Chocolate Chip Pumpkin Cookies because who doesn’t love a soft, fluffy cookie? I had some white chocolate chips in my pantry from a previous recipe that I wanted to use up. I love the taste of white chocolate, but I find it does burn easily and just a few second too long in the oven can affect cookies, or bars with this ingredient. Today, I got sidetracked and my cookies baked for about an extra minute-some were extra golden brown at the bottoms but still edible, and delicious!
- 1 1/2 cups Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- pinch Salt
- 1 Stick of unsalted Butter
- 1 tsp Vanilla Extract
- 1 cup Pumpkin Puree
- 1 Egg
- 1 cup White Chocolate chips
Pre-heat oven to 350 degrees
In a large bowl, cream butter and sugars. Add in salt, extract, pumpkin, and egg and beat until smooth. Add in powders, and flour and beat on slow until mixed, and then fold in chocolate chips. This batter is on the wetter side.
Form 2 tablespoons worth of dough on a parchment lined sheet, at least 2 inches apart. I made 24 larger cookies with this recipe.
These cookies are perfect for little lunch boxes, after school snacks, bake sales, and harvest parties.
For more Thanksgiving and fall recipes and crafts, visit a few of my favorite bloggers:
- Hot Spiced Cranberry Cider by Confessions of an Overworked Mom
- Coconut Cream Pie Recipe by A Mom’s Take
- Slow Cooker Green Bean Casserole by Mom Does It All
- Pumpkin Lebkuchen Donuts by 2Boys+1Girl=OneCrazyMom
- Turkey Sweet Potato Chili by Home And Garden Cafe
- Peanut Butter Cup Cake by Simply Southern Mom
- Heaven’s Delight Pineapple Marshmallow Thanksgiving Dessert Recipe by Pretty Opinionated
- Thanksgiving Craft: “Give Thanks” Wooden Blocks by Better in Bulk
- Delicious Chocolate Genoise Recipe by OurFamilyWorld
- Easy Thanksgiving Centerpiece by Upstate Ramblings
- Family Gratitude Journal by Day by Day in Our World
- How to Make Pumpkin Gnocchi by Jennifer Sikora
- Fun Turkey Cupcake Idea by Kids Fun Reviewed
- Fall Harvest Pins DIY Fall Harvest Craft by Blessed Elements
- Hearty Chicken and Vegetable Soup by Sweet Lil You
- Mini Fall Leaf Decorated Cookies by How Was Your Day?
- Homemade Apple Muffins by Momma D Jane